“No revolution can possibly last forever. The young wine at the table told me that. It was a link to my merchant great-great-grandfather, who had built a public fountain in the 1860s. It was an assurance that there was someone who cared to carry the bottle — and the cake... Continue reading

Up to the end of the 19th century, some of the Mosel Rieslings enjoyed fame comparable with celebrated Bordeaux reds. The two devastating World Wars and following developments resulted in a decline in quality and so Germany started to be associated with easy-going semi-sweet whites like Blue Nun. From the eighties onwards... Continue reading

Black like the Aegean Sea or not, Xinomavro, especially when young, might surely appear to many palates as too acidic. At the same time, the high acidity and tannins, combined with phenolic opulence, give it both great structure and potential for ageing.